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Spinach Cream
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Ange Savelli

Ange Savelli

Spinach Cream

35m

A vegan Spinach Cream that can be used on its own or mixed with other vegetable creams.

Use it as a spread on bread for sandwiches, or as a sauce or side dish for some grilled meat.

If you don't use it all instantly, keep it in the refrigerator.

  • Add 3 tbsp of salt to a pot with 8 cups of water and bring it to a boil over high heat. Prepare a bowl full of cold water

    Step 0
  • Pick 1 kg of spinach leaves

    Step 1
  • Add the spinach to the boiling water and use a skimmer to submerge. Wait 30s and remove the leaves

    Step 2
  • Transfer the leaves to the cold water to cool down quickly

    Step 3
  • Transfer the leaves to a strainer over a bowl. Squeeze them to remove the excess water

    Step 4
  • Place the spinach leaves in a tall container. Mix with a hand blender on high speed until smooth

    Step 5
  • Add ¼ cup of the puréed spinach to a tall container

    Step 6
  • Season with salt and black pepper to taste

    Step 7
  • Drizzle extra virgin olive oil to taste and add 1½ tbsp of water

    Step 8
  • Blend with a hand blender on high speed until smooth. The spinach cream is ready

    Step 9
  • Enjoy!

    Step 10

Yield ⅓ cup

  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    to drizzle
  • Black Pepper

    Black Pepper

    to taste
  • Salt

    Salt

    to taste
  • Water

    Water

    1½ tbsp

Spinach Purée

  • Spinach

    Spinach

    1 kg
  • Salt

    Salt

    20 g
  • Water

    Water

    8 cups

Equipment

  • Hand Blender

    Hand Blender

  • Hand Blender

    Hand Blender

  • Skimmer

    Skimmer

  • Strainer

    Strainer

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